Chocolate Avocado Pudding

Chelsea Colbath

A quick and easy nutrient-dense dessert to satisfy your sweet tooth. This pudding is rich and velvety thanks to avocados, and naturally sweetened with banana.

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Time 5

Servings 2

Ingredients

1 ripe avocado
1/2 a ripe banana
2 Tablespoons milk almond, coconut, cow's, etc
2 Tablespoons cocoa powder
1 teaspoon vanilla extract
2 Tablespoons dark chocolate chips melted (optional, for a richer dessert)
1 Tablespoon maple syrup or honey optional, for a sweeter dessert

Instructions

1. Place all ingredients in a blender or food processor, and pulse until combined. Scrape down the bowl and mix again until completely smooth.
2. Divide pudding into two serving dishes. Can be eaten at room temperature, or refrigerated until ready to serve and eaten cold. Pudding lasts 24 hours in the refrigerator, but after that the avocado starts to brown/break down, and the flavor isn't as delicious.
3. If desired, serve with a dollop of whipped cream or coconut cream and an extra drizzle of chocolate.

Notes

I recommend making the recipe as written, with the optional melted chocolate chips. If you taste it and find it to be less sweet than you'd like, add in maple syrup or honey to achieve your desired level of sweetness.
This recipe can easily be doubled, tripled, etc, for larger quantities.